# What You Need:
→ Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Fresh Vegetables
08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1/2 small red onion, thinly sliced
11 - 1 red bell pepper, diced
12 - 1/4 cup Kalamata olives, pitted and sliced
13 - 1/4 cup fresh parsley, chopped
→ Grains
14 - 2 cups cooked quinoa or brown rice (optional)
→ Tahini Dressing
15 - 1/4 cup tahini
16 - 2 tbsp lemon juice
17 - 1 tbsp olive oil
18 - 1 clove garlic, minced
19 - 2 to 3 tbsp water (to thin)
20 - 1/4 tsp salt
→ Garnishes
21 - 1/4 cup crumbled feta cheese (optional)
22 - Lemon wedges
# How to Make It:
01 - Set the oven to 400°F and allow it to fully preheat.
02 - Pat chickpeas dry with paper towels, then toss with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Arrange chickpeas in a single layer on a baking sheet and roast for 20 to 25 minutes, shaking the pan halfway through until golden and crispy.
04 - While chickpeas roast, halve cherry tomatoes, dice cucumber and red bell pepper, thinly slice red onion, pit and slice Kalamata olives, and chop fresh parsley.
05 - Whisk together tahini, lemon juice, olive oil, minced garlic, salt, and enough water to achieve a smooth, pourable consistency.
06 - Divide cooked quinoa or brown rice into four bowls if using, then top each with roasted chickpeas, prepared vegetables, olives, and parsley.
07 - Drizzle tahini dressing over the bowls, sprinkle with crumbled feta if desired, add lemon wedges, and serve immediately.
